Comparison of the anthropometric and biochemical variables between children and their parents

The objective of this study was to compare the anthropometry, body composition and biochemical profile between eutrophic and obese children, as well as to relate the children's nutritional state and body composition to those of their respective parents. A control-case study was carried out with 50 eutrophic and 50 obese children paired according to gender, age, socioeconomic condition, and selected from the nutritional evaluation of 2 074 children aged 6 to 8 years, attending public and private urban schools in Vi?osa, Minas Gerais, Brazil. The measurements evaluated were weight, height, circumferences (waist and hip) and thickness skinfolds (triceps and subscapular). The serum levels of glucose, total-cholesterol, HDL, LDL, triglycerides and hemoglobin in the children were evaluated. The obese children presented a larger body size and higher percentage for total body fat as well as its accumulation in the central region, and higher serum levels for triglycerides (p < 0.05). For all biochemical parameters, except for hemoglobin and HDL, there occurred a positive correlation with the located fat in the central region as well as with the total body fat in children (p < 0.05). The obese mothers showing high percentage of body fat and its accumulation in the central region rather tend to have children with these characteristics (p < 0.05). The highest number of the close relatives who are obese and present dyslipidemia is highlighted in the obese children (p < 0.05). This study evidences the differences concerning to the distribution of the body fat and lipid profile among eutrophic and obese children, as well as the strong influence of the maternal obesity upon child's obesity.     

沙虫中营养元素和常规营养成分分析

应用火焰原子吸收光谱法测定了沙虫中Zn、Cu、Mn、Fe、Mg、Ca等6种营养元素的含量,并对其中的粗蛋白质、粗脂肪、总糖和水分等常规营养成分进行了测定。结果表明,沙虫中含有丰富的Ca、Mg、Cu、Mn等微量元素,营养成分含量中,粗蛋白含量为24.35%,粗脂肪含量为2.23%,总糖含量为4.91%,水分含量为88.91%,粗蛋白质含量明显高于粗脂肪和总糖含量,属高蛋白、低脂、低糖型水产资源。     

Gauging food and nutritional care quality in hospitals

ABSTRACT: BACKGROUND: Food and nutritional care quality must be assessed and scored, so as to improve health institution efficacy. This study aimed to detect and compare actions related to food and nutritional care quality in public and private hospitals. METHODS: Investigation of the Hospital Food and Nutrition Service (HFNS) of 37 hospitals by means of structured interviews assessing two quality control corpora, namely nutritional care quality (NCQ) and hospital food service quality (FSQ). HFNS was also evaluated with respect to human resources per hospital bed and per produced meal. RESULTS: Comparison between public and private institutions revealed that there was a statistically significant difference between the number of hospital beds per HFNS staff member (p = 0.02) and per dietitian (p < 0.01). The mean compliance with NCQ criteria in public and private institutions was 51.8% and 41.6%, respectively. The percentage of public and private health institutions in conformity with FSQ criteria was 42.4% and 49.1%, respectively. Most of the actions comprising each corpus, NCQ and FSQ, varied considerably between the two types of institution. NCQ was positively influenced by hospital type (general) and presence of a clinical dietitian. FSQ was affected by institution size: large and medium-sized hospitals were significantly better than small ones. CONCLUSIONS: Food and nutritional care in hospital is still incipient, and actions concerning both nutritional care and food service take place on an irregular basis. It is clear that the design of food and nutritional care in hospital indicators is mandatory, and that guidelines for the development of actions as well as qualification and assessment of nutritional care are urgent.     

Future considerations in margarine fortification

The present and future nutritional rationale for margarine fortification is discussed. The trend to increase the polyunsaturated fat content of margarine coupled with the newer knowledge of vitamin E requirements suggest that vitamin E fortification of margarine be considered; a practice common in Europe. The composition of current margarine is reviewed with respect to PUFA and vitamin E. The vitamin A content, low cost, wide availability and high caloric value of margarine suggest a possible role in feeding the underprivileged. In this connection, the use of margarine as a carrier of lysine to improve the protein quality of cereal foods with which it is used is suggested.     

The effects of four hypocaloric diets containing different levels of sucrose or high fructose corn syrup on weight loss and related parameters

ABSTRACT: BACKGROUND: The replacement of sucrose with HFCS in food products has been suggested as playing a role in the development of obesity as a public health issue. The objective of this study was to examine the effects of four equally hypocaloric diets containing different levels of sucrose or high fructose corn syrup (HFCS). METHODS: This was a randomized, prospective, double blind trial, with overweight/obese participants measured for body composition and blood chemistry before and after the completion of 12 weeks following a hypocaloric diet. The average caloric deficit achieved on the hypocaloric diets was 309 kcal. RESULTS: Reductions were observed in all measures of adiposity including body mass, BMI, % body fat, waist circumference and fat mass for all four hypocaloric groups, as well as reductions in exercise only group for body mass, BMI and waist circumference. CONCLUSIONS: Similar decreases in weight and indices of adiposity are observed when overweight or obese individuals are fed hypocaloric diets containing levels of sucrose or high fructose corn syrup typically consumed by adults in the United States.     

Variation der Fettbeschaffenheit im Rindfleischangebot

Variation of the Consistency of Fat in Beef Investigated was the fat of 313 young cattle, which is purchased by the Consumer on the fresh-meat-market. Among numerous calculated factors of influence it was determined that the sex of the animals, the amount of fatty tissue as well as the localization of the tissues on the carcass are the strongest causes of variance at the nutritional composition, refractometer value, hydroxyproline content, fatty acid pattern and size of fat cells of the samples. Growth-physiological traits and the mentioned criteria of the fat composition correlate loosely with the palatibility values of the prepared meat. The positive assessment of the meat at increasing fatty tissue proportion is to be opposite of the negative changes in the biological valuation of the fatty acids. Under the aspect of nutritional value and palatibility is a mean fatty tissue proportion on the carcass and the leaving of some fatty tissue on the muscles a recommendable compromise at the offer of meat.     

Nutritional quality and acceptability of a product formulated with mechanically deboned poultry meat,plasma and bovine red cell

The purpose of this research was to evaluate the nutritional quality and acceptability of a meat product formulated with mechanically deboned poultry meat (40%), bovine plasma (40%) and bovine red cells (3%) as major ingredients. Proteins, fat, humidity and ash were determined by AOAC procedure, iron and calcium by Atomic Absorption Spectrometry and essential amino acids by HPLC. Biological evaluation was performed using digestibility and PER procedures. To evaluate the acceptability (flavor, color and odor) of the product were used 277 children. Results indicated that 100 g of the formulated meat product contain 10.7 g of proteins, 4.4 g of fat, 68.6 g of humidity, 2.9 g of ash, 4.9 mg of iron, 46.6 mg of calcium. Essential amino acids are above the FAO requirements for a highly nutritional protein digestibility (92.4%) and PER (2.18). Acceptability was 91.3% for flavor, 81.2% for color and 92.4% for odor. The high nutritional quality and acceptability along with the low cost make this meat product suitable for government social programs.     

Implications of fat replacement for nutrition and food intake

The expanding development and marketing of fat replacers and reduced-fat foods is primarily directed at nutritional concerns regarding excessive fat and energy consumption. Existing and proposed ingredients used to replace fat span a range of physical and chemical properties, with varied functionality and differences in their potential physiological effects. Although the safety and functionality of such ingredients and technologies have been scrutinized by industrial and governmental bodies, there has been rather less consideration given to assessments of their likely effects on food intake and nutritional status. It is often assumed that products made using fat replacement technologies would help to reduce fat intake and aid in weight control, despite little research directly assessing the effects of purchase and consumption of these products by normal consumers in the domestic environment. This review considers existing and proposed fat replacers and reduced-fat foods, focusing on their potential beneficial and adverse influences on diet and nutrition, highlighting the possible implications for fat intake and energy balance.     

Fat replacers — Requirements from a nutritional physiological point of view

There is a demand for development of low-fat products including fat replacers to limit the intake of total fat. The objective of this review is to show the requirements that are necessary for the assessment of the risks and benefits of a new fat replacer. An ideal fat replacer should be completely safe and physiologically inert for achieving a substantial fat and caloric reduction while maintaining the desired functional and sensory properties of a conventional high-fat product. A careful safety evaluation concerns both nutritional and toxicological aspects. This includes animal and human studies. There is also a need for post-marketing surveillance in assessing the long-term impact of fat replacers. It can be concluded that low-fat products potentially offer some assistance in achieving the goals of present dietary recommendations.     

Dietary fat in the prevention of cardiovascular disease — a review

In developed countries atherosclerotic cardiovascular disease is the reason for about 50% of all deaths. With growing prosperity coronary heart disease (CHD) is becoming the major cause of premature death. Most complications of atherosclerosis occur unexpectedly and more than 50% of the patients developing a myocardial infarction do not survive more than one year. Because of the severe morbidity and high mortality primary prevention is likely to be the only solution. Epidemiological studies show a strong, positive relationship between plasma cholesterol concentrations and the incidence of CHD. People who immigrate from low‐risk to high‐risk areas usually acquire similar plasma cholesterol levels as the native population and a similar CHD risk. This demonstrates that environmental rather than genetic factors lead to the differences in cardiovascular risk and supports the notion that nutrition and lifestyle play a major role. The association between dietary intake of fat and cholesterol and the extent of atherosclerosis and CHD has been recognized in previous studies. The amount of saturated fat in the diet correlates stronger with the incidence of CHD than with total fat intake. The consumption of unsaturated fatty acids, however, appears to be beneficial, since it is inversely correlated with the plasma cholesterol concentration and risk of myocardial infarction. Lately additional nutritional factors like trans fatty acids with a negative influence on risk as well as positive factors like linolenic acid have attracted much attention. In conclusion, as a challenge to public health, preventive medicine needs to focus on changes in dietary habits with priority, particularly fat modification. A nutrition low in total fat primarily avoiding saturated and trans fatty acids, but rich in fruit and vegetables should be recommended.     

Muscle and fat indicators in boys of the upper socioeconomic strata of Caracas

A sample of 271 boys, aged four, eight and 12 years, belonging to the upper socioeconomic strata of Caracas, was studied in order to test the sensibility and specificity of arm muscle and fat indicators, as evaluators of the muscle and fat tissues development, as well as of the nutritional status. Weight, height, arm circumference and triceps skinfold were measured following standardized techniques; muscle and fat areas were calculated from arm circumference and skinfold measurements. For statistical analysis, results were compared with North American reference standards, and correlation and regression analyses were performed. Nutritional assessment was performed using weight-for-age, height-for-age and weight-for-height, arm circumference and skinfold, plus the two derived areas. Malnourished children were identified using WHO guidelines in height and weight. Prevalences were compared and the sensibility, specificity and predictive values were studied. Malnourished children were analyzed individually. Arm circumference was the best predictor of nutritional status and triceps skinfold the worst predictor; muscle and fat areas were moderate predictors. On the average, four-year olds were smaller, lighter and much leaner than the reference, and eight and 12-year olds were taller, heavier and more muscular than the reference. Low fat was most prevalent in four-year olds, while high muscle increased with age and was highest at age 12, consistent with pubertal development. Obesity was most prevalent in eight-year olds. Twenty-eight per cent of the 50 children identified as malnourished in weight and height according to WHO, were normal in muscle and fat, and 66% of the 100 identified as malnourished in muscle and fat were normal according to WHO guidelines. Furthermore, 24% of children classified as overweight by weight-for-height were not obese but high in muscle. It is concluded that muscle and fat areas reflect muscle and fat components but are poor indicators of malnutrition, expressed in terms of weight and height. On the other hand, weight and height do not measure body composition. Weight-for-height should be used in combination with muscle and fat areas. National reference standards are needed and cut-off points should be revised, in order to maximize the efficiency and predictive values of these indicators.     

Fats from Chemically Interesterified High-Oleic Sunflower Oil and Fully Hydrogenated Palm Oil

Chemical interesterification of different lipid materials has considerable potential for the production of a wide variety of special fats with improved functional and nutritional properties. The present study aimed to evaluate the chemical interesterification of blends of high-oleic sunflower oil (HOSO) and fully hydrogenated palm oil (FHPO) in the ratios (% w/w) of 80:20, 70:30, 60:40 and 50:50. The blends were characterized in triacylglycerol composition, melting point, solid fat content and crystallization behavior, and some applications in food products were suggested. The interesterification altered the solid fat content, melting point and crystallization isotherm of the samples, after the levels of trisaturated triacylglycerols decreased and disaturated–monounsaturated and monosaturated–diunsaturated triacylglycerol contents increased, due to the randomization of fatty acids. The modification in the triacylglycerol composition promoted greater miscibility between the HOSO and FHPO fractions, creating new application possibilities for the food industry.     

Industrial corn flour enrichment with whole amaranth flour and milling fractions in corn-based products

Whole flour and milling fractions of raw amaranth seeds were used in 90:10, 80:20 and 50:50 mixtures with industrialized corn flour (MINSA) to prepare tortillas and arepas, basic nutritional foods in several Latin American countries. The three corn-amaranth mixtures showed a good protein and fat content as well as amino acid profile, and presented adequate physical characteristics for making tortillas. Amaranth whole flour and commercial corn flour mixtures in the proportion of 80:20 and 50:50 were found suitable for the preparation of arepas. Protein and fat content were substantially improved, with no changes in organoleptic characteristics. The Mexican type of Amaranthus cruentus, selected due to its availability and bromatologic properties, yielded products of excellent nutritional quality, according to their amino acid content and protein efficiency ratio (PER). The protein-rich (1R) and starchy (2-R) fractions obtained by air classification, also yielded good results when substituting amaranth flour. The afore-mentioned flours and air-classified fractions of the 50:50 mixtures proved to be adequate in gruel preparations when used in 1:8 and 1:12 dilutions, as they improved their organoleptic characteristics. Flakes and extrudates were also used, yielding products with a 13.3-15% protein content, 1.7-3.7% fat, and 65.2-74.2% carbohydrates. In addition, extrudates were utilized to prepare snacks of better nutritional quality than existing similar commercial products. Improvement of the tortilla's mineral and fatty acid contents was achieved in every case. Enrichment of this product with whole amaranth flour is, therefore, recommendable for use in programs aimed at improving the nutritional status of the population.     

Zur Ernährungsphysiologie der Schlachttierfette

Nutritional Properties of Animal Fats Dietary fat plays two roles, as a carrier of energy, and, in the form of essential fatty acids, as an indispensable component of food. Animal fats can meet both requirements. Since fats are greatly accepted by the people due to their taste, the fat consumption by the entire population has been very high. High fat consumption are believed to have resulted in increased level of cholesterol and premature occurrence of coronary diseases. Increase in the incidence of deaths by coronary diseases has drawn attention to the nutritional properties of dietary fats, which affect the level of cholesterol. It has been established that saturated fatty acids in foods raise the level of serum cholesterol, whereas polyunsaturated fatty acids lower it. However, with diets of relatively low fat content the ratio of saturated to polyunsaturated fatty acids is not so significant with regard to level of serum cholesterol as with high-fat diets.     

Critical revision of the available methods for evaluate the body composition in population-based and clinical studies

The corporal composition evaluation is extremely important for the individual and population nutritional state diagnosis and for the establishment of appropriate clinical-nutritional conducts. An excess of body fat is frequently associated with important metabolic alterations and chronic diseases, such as diabetes, hypertension and dyslipidemia The availability of methods to assess body composition is essential to evaluate health status of individuals.There are several methods for the corporal composition analysis, and it is important to know the limitation of each one and his/her validity so that the obtained estimates are reliable and correctly interpreted. The purpose of this study was to revise the applicability of some nutritional state indicators and corporal composition evaluation methods, such as corporal mass index, waist circumference and waist-hip relation, skinfold measurements, bioelectrical impedance analysis and near-infrared interactance.     

Influence of lauroyl and myristoyl peroxides and oxidized cottonseed oil on depot fat and liver lipid composition

In view of the interest in the biological properties of products of fat oxidation, lauroyl and myristoyl peroxides were fed and their nutritional effects compared with those of autoxidized cottonseed oil, which had been analyzed for its composition. Purified diets containing no fat +2% of linoleic acid, 5% lauroyl or myristol peroxide, or 10% oxidized cottonseed oil were fed to weanling male albino rats for 73 to 98 days, after which they were killed and their organs weighed. Their sera, livers, and testicular fat bodies were used for lipid analysis. With peroxides, growth was significantly depressed but not as much as when oxidized cottonseed oil was fed. Analysis of organ weight data showed that peroxides and oxidized cottonseed oil differed in their effects. Animals fed the latter had significantly heavier livers, kidneys, and hearts. The rats fed peroxides were also different from those fed the fat-free diet and those kept on restricted food intake. Gas chromatographic analysis of the testicular fat bodies revealed a greater deposition of oleate in the animals fed oxidized cottonseed oil, which suggested that these animals were unable to use the oxidized oil for depot fat formation. In the anials fed lauroyl and myristoyl peroxides, appreciable amounts of laurate and myristate, respectively, were found. The composition of the liver neutral fat of the animals fed peroxides was similar to that of the animals fed the low-fat diet +2%, linoleic acid. Serum cholesterol levels of the rats fed peroxides were about 70 mg. %, and of those fed oxidized cottonseed oil, 53 mg. %. The groups fed peroxides also had significantly higher liver cholesterol levels, which suggests that peroxides and oxidized cottonseed oil differed in their effects on cholesterol formation and transport. Aided by Grant A-1654 from the United States Public Health Service. Presented at the 34th fall meeting of the American Oil Chemists’ Society.     

Tierische Fette in der Tierernährung

Animal Fats in Animal Nutrition Intensive feeding of several types of farm animals is unthinkable without the use of fats in feed formulations. Animal fats are, however, considered inferior to plant oils with respect to quality and energy utilization. In the practical application, only mixed fat formulations are used. Therefore, there is little chance that the absorption of fat from the gastro-intestinal tract is inhibited by the presence of relatively high proportions of saturated C₁₆ and C₁₈ fatty acids. Large proportions of fat are used in feeds for broilers and calves. Moreover, from nutritional viewpoint, the fat content of feeds for swine and laying hen could be increased, if technical devices for restricted feeding are used, which prevent excessive intake of energy. A higher content of fat in ruminant feed is also to be recommended. Since in monogastric animals the consistency of fatty tissues is influenced by unsaturated fatty acids of dietary fat, the use of animal fats having low content of unsaturated fatty acids is favorable for the quality of slaughtered products.     

Shortening formulation and control

Shortening provides a significant and increasing proportion of total fat in the diet. Functional and nutritional requirements have contributed significantly to the evolution of formulation and unit processing technology required to produce such products. Evolution of these changes and the effect on shortening requirements are reviewed. Basic structural considerations as well as practical processing characteristics are elucidated. Finally, the effect of such changes on the quality control of shortening manufacture is considered.     

Prenatal diet, nutrient intake and pregnancy outcome in urban Ecuadorian primiparas.

A nutritional survey was conducted in an urban public maternity hospital, Hospital Gineco-Obstétrico Isidro Ayora (HGOIA), located in Quito, Ecuador. Seventy-four primiparas in the third trimester of pregnancy were recruited to assess the influence of sociedemographic factors on food patterns and nutrient intake, and the interrelationship between prenatal nutrient intake, maternal weight gain and pregnancy outcome. Results of the regression analysis indicated that maternal education was the factor most strongly associated with nutrient intake, followed by monthly per capita income. Maternal nutrient intake was next analyzed and compared with the WHO (1974, 1985) and NRC (1980) recommended daily allowances. Results also indicated the average daily intake of energy, protein, phosphorus, vitamins C and A, thiamine, riboflavin, and niacin met or exceeded the recommended daily allowances. Dietary calcium and iron intake, however, were below recommendations. Sodium and fat intake were both relatively high. Higher dietary fat intake was associated with increased birth weight, while lower protein intake was associated with increased risk of delivering a low-birth weight baby. Maternal weight gain during the third trimester predicted baby birth weight and height but not head circumference.     

Enzymatic modification of lipids for trans‐free margarine

Several studies have shown that high intake of trans fat is associated with increased risk of chronic diseases especially cardiovascular disease. The levels of trans fat in the American diet is of concern. Structured lipid is a lipid that has been modified from its native form either by biocatalysts or chemical catalysts. These modifications result in change in the triacylglycerol molecular species which further alters the physicochemical properties such as melting properties, solid fat content, and oxidative stability of lipids. The process allows the production of a wide range of functional and nutritional lipids that may meet consumer needs. Enzymatically synthesized structured lipids can be used as a substitute for conventional lipids in trans‐free margarine formulations. This article gives an overview of trans fatty acids and enzymatic modification of lipids for producing trans‐free margarine.